Stiff Vanilla Buttercream

So it’s about time I posted some pictures on here so I got down to some business. I turned off my phone, turned up the music, opened the window and, what the…

Wait just a minute…there is something wonderful going on here…the air is warm, the bees are buzzing… OMG, it’s summer. When did that happen?

Before you know it, a little voice in my head said:

Must. Go. Running. Shorts. Are. Unforgiving…

After telling said voice to gently shut it up, I weighed the costs and the benefits of exercise.

Now, I could go around and do squats all day or I could put on my ugly baking shirt (the one I loosely call “my apron” because I’m too cheap to actually go buy an apron) & bake something for your visual enjoyment.

Guess what. You guys won…like…by a landslide.

So here you go!!
Yellow Cake Buttercream Hydrangea CupCakes
Call me crazy (or just lame) but there is something absolutely and completely calming and wonderful about watching cake go from this:
 …and this….
…to this…
…and THIS!!!
Sorry, I got excited with the bolding and exclamation points. I just thouroughly enjoyed making these cakes.
I have to credit both Martha Stewart with the recipe for the yellow cake (with a few of my own modifications) & Glorious Treats with the decorating idea & directions!   I also modified my usual recipe for buttercream frosting because I needed something that would hold it’s shape at room temperature.  This kind of buttercream is also called “crusting” buttercream. I’ll let Martha tell you about the cake, but the frosting, oh the frosting!!!!
It’s Business Time

Prep Time: 15 minutes

Yield: Enough Frosting for 12 standard cupcakes

It’s Business Time


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, room temperature
  • 1 tsp. vanilla extract
  • 3 cups sifted confectioners' sugar


  1. In large bowl, cream shortening and butter with paddle attachment or regular hand mixer. Add vanilla.
  2. Gradually add sugar, a little at a time while mixing on medium speed. Make sure to scrape down sides and bottom of mixer to ensure all ingredients are incorporated well.
  3. Beat on medium speed until frosting is light and fluffy.
  4. To add color to frosting, use a toothpick dipped in gel food coloring to gradually add color so as not to water down or "over color" the frosting.


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